Today I'm going to bake a cake

Today I'm going to bake a cake from scratch.

No boxed mix, no premeasured ingredients. I have to use actual measuring spoons and mixers.  It's going to be a fine cake, using all organic ingredients and topped with a very un-organic confection called cream cheese frosting!  I have already envisioned this cake at its completion, and given it a blue ribbon win at the state fair! Am I a baker??? Definitely NOT- But I'm going to wear my apron that proclaims "Mom can cook" yet lacks the stains to prove the title true.

These occasional attempts at desserts usually end in unsatisfactory results and rants of frustration with a floor covered in flour and sugar. I'm motivated by the fact that company is coming tomorrow and a friend just gave me 5 pounds of huge carrots that are taking up valuable real estate in the fridge. Looking at all these carrots, I realize this is a years supply for me so now what? My solution was carrot cake- By Terri Glascow, RN.

Terri was a friend of mine at the hospital, back in 1986. She would bake us her carrot cake every month as a celebration of all the staffs birthdays. I had never tasted carrot cake before, and didn't know you could make a vegetable taste so delicious. ( I used to be young and ignorant.) After Terri left the hospital, she sent me a card, enclosing her "secret" carrot cake recipe. I have attempted it only one other time to apparent failure since it sat on the cake plate for a week without a second helping from any one.

 I've lost track of Terri over the years but always remember her whenever I come across any kind of carrot cake. To my friends planning on dessert with me tomorrow, my hope is that I can channel dear Terri into the batter.  Spatulas and bowls at the ready! It will be a bake off of the wills!

Recipe for Terri Glasgow's "secret" Carrot cake
Serves 10-12.  Bake 35 minutes at 350 deg. F


Ingredient list:  2 Cups flour                             *1 cup Crisco Oil
                         2 Cups sugar                               4 eggs
                         2 tsp.  baking soda                      3 cups shredded carrots
                         3  tsp cinnamon                           1 tsp vanilla
                         1 tsp salt                                      1 Cup each  chopped walnuts and raisins
                                                                            * Add 1/4 cup more oil if nuts are used.
Combine dry ingredients , add nuts and raisins.
Add oil and eggs. Mix in carrots and vanilla and beat together well.
Pour into Ungreased 9X13 inch pan.
Bake at 350 deg. for 30 -35 minutes. Top with Cream Cheese frosting after cake has cooled.


Cream Cheese Frosting:
                                               1   8 ounce package of cream cheese
                                               1/4 lb. butter or oleo
                                               1 tsp. vanilla
                                               1 box powdered sugar

Cream the cheese and butter. Add the vanilla and powdered sugar . Beat well. Frost cooled cake.